Description
Moist and delicious, this Blueberry Zucchini Bread combines the subtle sweetness of ripe blueberries with tender shredded zucchini for a unique and flavorful bread. Perfectly spiced with cinnamon and easy to make, it’s ideal for breakfast, snack, or dessert any time of the year.
Ingredients
Wet Ingredients
- 3 large eggs, lightly beaten
- 1 cup canola or vegetable oil
- 3 teaspoons vanilla extract
- 1¼ cups granulated white sugar
- 2 cups shredded zucchini
Dry Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon (more if you like spice)
Add-ins
- 1 pint (2 cups) fresh blueberries, coated with flour (just toss with about 1 teaspoon of the measured flour)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease 4 mini-loaf pans or 2 regular-sized loaf pans to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat together the eggs, canola or vegetable oil, vanilla extract, and granulated sugar until well combined. Then gently fold in the shredded zucchini to incorporate moisture and texture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, baking powder, baking soda, and ground cinnamon to evenly distribute the leavening agents and spice.
- Mix Batter: Gradually beat the dry ingredients into the wet mixture just until incorporated, being careful not to overmix. Then gently fold in the flour-coated blueberries to prevent them from sinking to the bottom.
- Transfer Batter and Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for about 1 hour, or until a knife or toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pans for 20 minutes. Then turn out the loaves onto a wire rack to cool completely before slicing and serving.
Notes
- You can make this recipe as one large loaf and use any leftover batter for muffins, adjusting baking times accordingly.
- This bread freezes very well. Wrap completely in plastic wrap and then in foil before freezing for later enjoyment.
- The flavor and texture improve after resting; store wrapped at room temperature for a day or two before eating.
